1 bunch of chives or scallions, sliced1/2 large onion, diced2 garlic cloves, minced3 tablespoons vegetable oil1 large russet (baking) potato, peeled and cut into 1/4-inch dice (I used new potatoes with the skins on because I always have them!)2 cups corn kernels (10 oz), thawed if frozen4 large eggs4 oz mozzarella or cheddar (or mixed), grated

Dice your potatoes into tiny 1/4" pieces.

In a heavy, 10" nonstick skillet with an oven safe handle, heat some oil and cook the potato, onion and garlic on medium-low heat for 10 minutes until the potato is pretty much cooked thru. (mine took 10 minutes).

Meanwhile, in a large bowl, mix the eggs, corn, scallions or chives and cheese together.Add the cooked potato onion mixture to the eggs and incorporate (sounds like you are starting a business!).

Put more oil in the skillet (I used vegetable oil because it has a higher smoking point) and pour the egg potato corn mixture into the skillet.

Cook on medium heat for 6 minutes, loosening the sides with a rubber spatula while it is cooking.

Preheat your broiler, and place the skillet under the broiler for 3 minutes. The middle will be golden brown and the eggs will be set.

Enjoy!

P.S. I NEVER wear nail polish on my hands (only my toes). I was just trying out the color, which I will NOT be wearing, so no comments about blue nails please. :)

I like the blue nails! Seriously! I learned a great Spanish tortilla flipping trick from the Cook's Illustrated people. Cook until very set on the bottom, then slide out onto a dinner plate, top with another plate, flip, then slide back into pan. It's nerve racking but totally works.

Hi Stacey! I've totally been stalking your blog lately. I've already made the broccoli cheese bites (yummy!) and tonight we had this fabulous frittata for dinner. It was so, so good! I'm sure you'll see me around to try more recipes!!

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About Me

I am an antiques dealer & appraiser during the day.........a recipe writer and cook by night. I try and use local, seasonal foods to create delicious meals.
I live 20 miles from downtown Manhattan, so have access to some great markets & restaurants. Check out my daily recipes. P.S. I AM NOT THE PITA CHIP LADY. :)